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Maria Elia
Chef
https://www.thisismariaelia.comMaria Elia knew she wanted to be a chef at the age of four, citing her father’s Cypriot restaurant as a source of inspiration. Her progression through the culinary world after a rigorous apprenticeship began within the kitchens of Stephen Terry at Coast, along with estages at El Bulli, and Arzak in San Sebastian. These experiences proved invaluable for her first head chef position at Delfina in Bermondsey St, a position Maria held for nearly a decade before setting up The Whitechapel Gallery Dining Room, a role that garnered her rave reviews, 2AA rosettes, and a Michelin recommendation. Her deceptively simple, multilayered dishes influenced by the cuisine from the Orient to the Occident, has won her many accolades. Maria’s Gourmand award winning second cookbook, Full of Flavour, develops themes expounded in her bestselling debut title, The Modern Vegetarian, where she coaxes the reader to wake their palates with unique flavour combinations.
Her third book, Smashing Plates, Greek ingredients redefined, published in 2013 explores her Greek heritage and passion for Greek produce. It received a special commendation award at the Andre Simons and nominations for book of the year both in the UK the USA.
Maria was the Executive Chef of ‘Jimmys’ restaurant at The Landing, a five star boutique resort California. Here she created a unique fresh and eclectic Greek Californian cuisine, launched in December 2013 to rave reviews.
Now firmly based in London where she writes, cooks, teaches and consults.
Her next project: looking for a space to call her own!
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Maria's favorite cookbooks
Saha: A Chef's Journey Through Lebanon and Syria
I absolutely Love all of their books, "Saha" chronicles Greg's epic journey through Lebanon and Syria to explore and discover the roots of his culinary heritage. Lucy's story telling is just mesmerising!
Charlie Trotter's
A treasured and first cook book bought as a young chef,so inspiring,full of flavour sensations and the most beautiful food photography
Crazy Water, Pickled Lemons: Enchanting Dishes from the Middle East, Mediterranean and North Africa
So very hard to pick which of Diana's books to include, they're all epics and favourites. Full of adventure, inspiration and vibrant ingredients. Diana writes with so much passion,it's as though she's right there in the room with you.
Essentials of Classic Italian Cooking
Such a hero of mine,an amazing 'encylopedia' that I refer to often, again, it's the stories that make it so special too!
The Zuni Café Cookbook
Simply love this book, not only a joy to read but full of wisdom and wonderful recipes.
Lebanese Cuisine
It was Anissa who first taught to cook Lebanese cuisine and I've treasured this book since, the recipes are so precise,vibrant and flavoursome. Her Moroccan cook book is another great read
Black Pudding & Foie Gras
I love Andrew's modern take on classic British dishes,the book is not only beautiful it's full of amazing recipes,stories and stunning photography.
The Futurist Cookbook
In 1932 Italian Futurist Filippo Tommaso Marinetti, proposed a revolution in food. Described by Elizabeth David as a 'publication of preposterous new dishes', The Futurist Cookbook is one of the most unusual books on food published during the twentieth century, written as an artistic endeavour, it flirted with Fascist ideals, and challenged all the rules of previous cooking. It is completely 'out of the box' awe inspiring and that's why I love it so!
Momofuku
My favourite restaurants in NY, this book is full of lip smacking inspiring recipes
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